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Vanilla Bean Cupcakes & Meringue Buttercream Frosting

March 22, 2011 by 2 Comments

Vanilla Bean Cupcakes with Swiss Meringue Frosting {print recipe}

Vanilla Bean Cupcakes
2 3/4 cups cake flour
1 2/3 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup {12 tablespoons} unsalted butter, room temperature
4 large egg whites
1 whole egg
1 cup whole milk or full-fat vanilla yogurt
1 vanilla bean, split with seeds scraped or 1 teaspoon vanilla bean paste

Mix all of the dry ingredients on slow speed for 2 minutes, to blend and aerate.  Add the soft butter and mix until crumbly and even.  Add the egg whites, then the whole egg, beating after each addition.  Scrape down the sides and bottom of the bowl periodically.  On slow speed, add the milk or yogurt about 1/3 cup at a time and finally the scraped vanilla bean seeds or paste.  Beat 1 to 2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl.  Pour the batter into cupcake lines.  {*See below for other instructions if baking a cake.}  Bake at 350 degrees for 18 to 20 minutes.  Yields 24 cupcakes.

Vanilla Swiss Meringue Buttercream Frosting
4 large egg whites
1 1/4 cups sugar
1 cup butter {2 sticks}*
1 vanilla bean, split with seeds scraped or 1 teaspoon vanilla bean paste

*The butter needs to be at room temperature.  Make sure you use real butter, not light and not a butter substitute.  For best results, beat the butter in a mixer fitted with the paddle attachment for a few minutes before starting.  Set aside.

In a heatproof bowl, whisk together the egg whites and sugar.  Place the bowl over a saucepan of boiling water, but make sure the water is not touching the bowl.  {In other words, make a double boiler.}  Heat mixture, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch {about 160 degrees}.

Place mixture in the bowl of an electric mixer fitted with a whisk attachment.  Beat the egg whites on high speed until they read stiff peaks and mixture is cool to the tough, about 10 minutes.  Make sure there is no heat left.  If you are unsure, wait until it is fully cooled.  Do not rush this process.

Switch and fit the mixer with the paddle attachment.  On medium-low speed, add the butter a tablespoon at a time.  Beat well in between each addition.  Again, do not rush.  You may need to beat the mixture for several minutes longer after all the butter has been added.  Add in the scraped vanilla bean seeds or paste.  If the mixture is separated and sort of looks like cottage cheese, you need to continue beating until the mixture is smooth.  This may take several minutes.

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*To bake a cake, instead of cupcakes, pour the batter into a greased and floured or parchment-lined pan:
Two 8-inch or 9-inch pans – Bake at 350 for 35 to 30 minutes
One 9-inch by 13-inch pan – Bake at 350 for 23 to 26 minutes.

Recipe is adapted from King Arthur Flour.

Filed Under: Cupcakes, Desserts, Frosting

Cookie Sheet Cake

March 19, 2011 by 1 Comment
This cake recipe is from my Grandma’s Recipe Box.  This was one of my favorite recipes growing up.  I remember helping my mom bake it many times for Sunday dinner dessert.  It’s one of those quick and easy recipes and the bake time in the oven is short.  This recipe tastes good warm - just when it comes right out of the oven, or even up to a couple days later when it has cooled.  The longer it cools the more fudge-like the frosting is.  The top layer is thin, but it tastes like and reminds me of Mackinac Island fudge!  Any of you fellow Michiganders can relate :)

Cookie Sheet Cake and Frosting {print recipe}
Cooking Sheet Cake
1 stick butter
3 1/2 tablespoons cocoa
1/2 cup oil
1 cup water
1 teaspoon baking soda
2 cups flour
2 cups sugar
2 eggs
1/2 cup buttermilk or sour milk

Melt the butter and cocoa in a pan.  Add oil and water.  Bring it to a boil.  Pour it over flour and sugar and mix until blended.  Add the eggs, milk, and baking soda.  Pour batter into a greased cookie sheet pan and bake for 19 to 20 minutes at 400 degrees.

Cookie Sheet Cake Frosting
1/3 cup milk
1 stick butter
3 1/2 tablespoons cocoa
3 1/2 cups {1-pound} powdered sugar
1 teaspoon pure vanilla extract
1/3 cup peanut butter

Bring the milk, butter and cocoa to a boil.  Remove from heat.  Add in the peanut butter and stir until melted.  With an electric mixer add the powdered and vanilla and beat until creamy.  {Don’t over beat.}  Spread on warm cake.

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Filed Under: Cakes, Desserts, Frosting

Strawberry Cake Balls

February 24, 2011 by Leave a Comment

When I started this blog I asked my students for ideas of things I could make.  Immediately they suggested that I make cake balls…  I had never heard of them before.  As soon as I started looking them up I realized that I was probably the last person on earth to know what they are. 

They sounded simple… make a cake and frosting and roll it into balls.  However, by the time you roll them, let them harden, and dip them in chocolate, it can be a little time consuming… especially since I chose to make a frosting that was a little complicated.  In the end they really were simple to make.  I sure am glad I had my niece over that night to help me out though. 
I took them into class on Valentine’s Day so my class could judge whether or not I passed the test.  They all loved them!  I will definitely be making these again!
Strawberry Cake Balls (print recipe)
1 white or strawberry cake mix, plus ingredients that the mix calls for
2 to 2 1/2 cups frosting (I used this one)
2 12-ounce bags of dark chocolate morsels
Prepare the cake mix and bake it according to the directions and cool.  While it is baking, prepare the frosting according to the directions.  (If you are in a hurry you can buy a can of frosting.  I just always prefer homemade frosting to store bought).  While the cake is still slightly warm, crumble it in a large bowl using your hands.  Stir in the frosting until it is well incorporated and of a nice consistency.  Refrigerate the mixture overnight or for several hours.  When the mixture is firm, roll into 1-inch balls and place on a cookie sheet.  Freeze for an hour. 
Next, melt the two bags of chocolate in the microwave.  Start with 30 second increments, stirring in between.  Dunk the balls into the melted chocolate using two forks.  Place on a cooling rack (so the extra chocolate can trip off), or wax paper lined cookie sheet, until the chocolate hardens.  Recipe makes about 45 balls.  Store refrigerated until ready to serve.
Filed Under: Cakes, Desserts, Frosting

Strawberry Meringue Buttercream Frosting

February 23, 2011 by Leave a Comment
This has to be one of the best frostings I’ve ever tasted.  The vanilla cupcakes are just made from a box, but the frosting makes these taste spectacular!  I sent some of these to work with my husband and the next couple of days I got raving reviews from his boss and co-worker.  My niece said that these were the best cupcakes she’d ever eaten! 
The first time I made this recipe, I tried using light butter.  It did not work.  The mixture looked like runny cottage cheese.  I kept beating it for a half hour to try to get it to come together, but the mixture would not become smooth. After several failed attempts to fix it, I ended up throwing it away. 
This frosting looked so good that I was determined to get it right.  The next day I tried again and got amazing results.  I believe my mistake was trying to substitute the light butter for regular.  If you follow these directions to a tee and don’t try to substitute or take any shortcuts, I guarantee you it will work.  It’s definitely worth it!

Strawberry Meringue Buttercream Frosting (print recipe)
4 large egg whites
1 1/4 cups sugar
1 cup butter (2 sticks)*
2 cups strawberries, pureed and strained

*The butter needs to be at room temperature.  Make sure you use real butter, not light and not a butter substitute.  For best results, beat the butter in a mixer fitted with the paddle attachment for a few minutes before starting.  Set aside.

In a heatproof bowl, whisk together the egg whites and sugar.  Place the bowl over a saucepan of boiling water, but make sure the water is not touching the bowl. (In other words, make a double boiler). 
Heat mixture, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160 degrees). 

Place mixture in the bowl of an electric mixer fitted with the whisk attachment.  Beat the egg whites on high speed until they reach stiff peaks and mixture is cool to the touch, about 10 minutes.  Make sure there is no heat left.  If you are unsure, wait until it is fully cooled.  Do not rush this process.

Switch and fit the mixer with the paddle attachment.  On medium-low speed, add the butter a tablespoon at a time.  Beat well in between each addition.  Again, do not rush.  You may need to beat the mixture for several minutes longer after all the butter has been added.  If the mixture is separated and sort of looks like cottage cheese, you need to continue beating until the mixture is smooth. 

Finally, chop the strawberries and puree them.  Strain them through a mesh strainer, getting rid of the extra juice.  Mix into the frosting until just incorporated.

Recipe is adapted from Martha Stewart.

Filed Under: Desserts, Frosting

Aunt Bertha’s Chocolate Cake with Whipped Frosting

February 3, 2011 by 2 Comments

Mmm… Mmm… Good…  This cake has been in my family for decades.  To be honest, I couldn’t tell you who Aunt Bertha even is (neither could my mom…).  This was a staple dessert in my house growing up, and it’s so good I wouldn’t change a thing.  The whipped frosting takes it to the next level!

Aunt Bertha’s Chocolate Cake {print recipe}
2 eggs
2 cups sugar
6 tablespoons cocoa
2 tablespoons butter
2 cups flour
1/2 cup sour milk*
1 teaspoon pure vanilla
1/2 teaspoon salt
2 teaspoons baking soda
1 cup boiling water

Sift together dry ingredients.  Add eggs one at a time.  Mix in butter, sour milk, and vanilla.  Make sure all the ingredients are well incorporated and scrap the sides of the bowl.  Add boiling water at the end.  Mix on medium speed for 2 minutes.  Pour in greased 9×13 pan and bake at 350 degrees for 30 minutes.

*If you don’t have sour milk, which I didn’t, you can just squirt a little lemon juice into the milk… 1 teaspoon or so.

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